Leah's Lemon Soup a

Bright, comforting, and bursting with citrusy goodness, Leah's Lemon Soup A is a delightful take on the classic Greek Avgolemono soup. This easy-to-make recipe combines a velvety broth enhanced with fresh lemon juice and zest, creamy eggs, and tender rice for a dish that’s as nourishing as it is vibrant. The soup is balanced with a savory base of sautéed onions and garlic, simmered gently in low-sodium chicken broth for a heartwarming flavor profile. A touch of fresh parsley adds a pop of color and freshness, making this soup perfect for any season. Ready in just 45 minutes, Leah's Lemon Soup A is the ultimate comfort food, ideal as a starter or light main course. It’s gluten-free and packed with zesty lemon goodness, making it a go-to for cozy weeknight dinners or when you're craving something refreshingly tangy yet satisfyingly hearty.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 6 cups chicken broth, low sodium
• 0.5 cups rice (long grain or basmati)
• 3 medium lemons, juiced
• 2 teaspoons lemons, zested
• 3 large eggs
• 0.75 teaspoons salt
• 0.5 teaspoons black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the finely chopped onion and sauté for 5–7 minutes, stirring occasionally, until softened and translucent.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.

Step 4

Pour in the chicken broth and bring it to a gentle boil.

Step 5

Add the rice to the pot, lower the heat to medium-low, and simmer for 15–20 minutes until the rice is cooked and tender.

Step 6

Meanwhile, in a medium bowl, whisk together the lemon juice, lemon zest, and eggs until fully combined.

Step 7

Once the rice is cooked, take about 1 cup of the hot soup broth and slowly, while whisking, add it to the lemon-egg mixture. This step tempers the eggs and prevents curdling.

Step 8

Slowly pour the tempered lemon-egg mixture back into the pot, stirring continuously to blend it into the soup.

Step 9

Reduce the heat to low and cook for another 2–3 minutes, ensuring the soup is heated through but not boiling, to maintain a smooth texture.

Step 10

Season the soup with salt and freshly ground black pepper to taste.

Step 11

Ladle the soup into bowls, garnish with chopped parsley if desired, and serve immediately.

Nutrition Facts

Serving size	(2004.2g)

Amount per serving	% Daily Value*
Calories	785.4

Total Fat 46.1g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 558mg	0%
Sodium 2835.9mg	0%
Total Carbohydrate 60.3g	0%
Dietary Fiber 3.6g	0%
Total Sugars 9.3g
Protein 30.4g	0%

Vitamin D 123IU	0%
Calcium 228.8mg	0%
Iron 5.2mg	0%
Potassium 922.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 15.6%

Carbs: 31.0%